蓝莓清汁饮料加工工艺  

Processing technology of clarified blueberry beverage

作　　者：马立志[1,2] 谢国芳[1,2] 王瑞[1,2] 王金华[1,2] 

机构地区：[1]贵阳学院食品与制药工程学院,贵州贵阳550005 [2]贵阳市果品加工工程技术研究中心,贵州贵阳550005

出　　处：《食品工业科技》2014年第9期192-195,共4页Science and Technology of Food Industry

基　　金：贵州省农业工程技术研究中心建设项目(黔科合农G字[2011]4001号);贵州省科技创新人才团队建设项目(黔科合人才团队(2013)4028);贵州省教育厅"125"重大科技专项(黔教合重大专项[2012]014号)

摘　　要：为了得到组织均一、色泽自然、酸甜可口、果香浓郁的蓝莓清汁饮料,通过综合评价方法,采用U12(12×62×4)均匀设计对蓝莓清汁饮料配方进行优化,并研究杀菌条件和光照对蓝莓清汁饮料品质的影响。结果显示:蓝莓清汁饮料的最佳配方为蓝莓汁添加量20%,复合稳定剂0.09%,复合糖6.67%,柠檬酸0.15%,130℃、3s杀菌后避光条件贮藏7d后,吸光值保留率高达98.17%,透光率变化值0.1,色泽变化值仅0.97。To obtain the clarified blueberry beverage, it has uniform and stable organization, natural color, suitable sweet and sour, rich fruity aroma.The U I2 （12 x 62 x 4）uniform design and comprehensive evaluation method was used to optimize the ingredient of clarified blueberry beverage, the effect of sterilization conditions and light on quality of clarified blueberry beverage were investigated.The results indicated that the proper ingredient of clarified blueberry beverage was 20% blueberry juice, 0.09% composite stabilizer, 6.67% complex sugars, 0.15% citric acid,sterilized for 130℃,3s and stored in a dark place,the A527 retention rate as high as 98.17% ,the T527 changes was 0.1 ,the E was only 0.97 at storage ＂7 days.

关 键 词：蓝莓清汁饮料 均匀设计 灭菌光照 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]